Chinese Food, and A Trip

One of the events we’re gearing up for involves President Eisenhower.

I know, I know, you’re thinking, “What??”

Since its founding by Ike himself in 1967, the People to People Ambassador Program has had each successive U.S. President as its Honorary Chairman. High school students are nominated for this program with the intent of their being a Student Ambassador to other countries.

Because of a nomination by one of his teachers, Mary’s 16-year-old John will be headed to China in July.

As part of the preparation for this trip, the students receive training on cultural issues at monthly meetings at the library in Southgate. This morning, John and some others each gave science-fair-style presentations on some part of Chinese culture. John presented the Chinese military and its history, while others gave presentation on religion, language, sports and other subjects.

Why am I talking about this? Well, of course, other students made Chinese dishes for us to try. And these dishes were pretty darn good!

Katie made a wonderful Beef Fried Rice. The recipe for this dish can be found here on cooks.com. If you haven’t been to cooks.com, next time you’re looking for a specific recipe, head over there and do a quick search. You’re sure to come up with something good … even if it’s not what you were looking for.

Between Katie’s wonderful Beef Fried Rice, Colette’s crisp and fragrant Chinese Cabbage Salad, Donnie’s outstanding Crockpot Chinese-Style Country Ribs, and Kelly’s delightful honey-coated Bowties for dessert, you’ll have a complete meal.

A recipe isn’t available for Meagan’s Dark Chocolate Sesame Balls, which were crisp on the outside and flowing on the inside. Thanks to Katie, Colette and Kelly, here are the recipes for their dishes:

Chinese Cabbage Salad

3-1/4 packages Ramen noodles, crushed (3 oz each package)
2 lb cashew pieces
3-1/4 packages shredded coleslaw mix (16 oz each package)
3-1/4 bunches green onions, chopped
1-2/3 cups white sugar
1-2/3 cups vegetable oil
3/4 cup plus 1 Tbs plus 1 tsp cider vinegar
3 Tbs plus 1 tsp soy sauce

Preheat an oven to 350°F. Lay out the crushed Ramen noodles and cashew pieces in a single layer on a couple baking sheets. Toast the noodles and nuts in the preheated oven until they’re golden brown.

In a large mixing bowl, combine the coleslaw mix, chopped green onions, and the toasted Ramen noodles and nuts.

To prepare the dressing, in a medium mixing bowl whisk together the sugar, oil, vinegar and soy sauce.

Just before serving, pour the dressing over the salad and toss well.

==

Crockpot Chinese-Style Country Ribs

1/4 cup soy sauce
1/4 cup orange marmalade
2 tsp ketchup
1 clove garlic, crushed
3-to-4 lbs country-style spareribs

Combine the soy sauce, marmalade, ketchup and crushed garlic. Brush on the ribs covering all areas.

Place the coated ribs in the crockpot and pour the remaining sauce over the ribs. Cover, and cook on low heat for 8-to-10 hours before serving.

==

Bowties

1 pkg 4-1/2″ x 5-1/2″ egg roll wrappers
4-to-6 cups vegetable oil for deep-frying

For syrup:

1 cup brown sugar
1/2 cup corn syrup
1/2 cup honey
1/2 cup water

Lay out a wrapper so that the longer (5-1/2″) sides are at the top and bottom. Cut each wrapper into 4 equal pieces top-to-bottom. Using a paring knife, cut a 1/2″ slit in the center of each piece. Using two pieces, one laid on top of the other, make a knot like a bowtie like this: Fold one end of the piece on top and thread it through the slit. Turn it over, fold it, and thread it through the other way. Open the folded ends before deep-frying.

Heat a wok and add oil. Deep-fry the bowties until they’re golden brown, about 5 at a time. Drain on paper towels or a tempura rack.

In a saucepan, boil the syrup ingredients over medium heat for about 5 minutes. Dip the deep-fried bowties into the boiling syrup (if the syrup isn’t boiling, the bowties will be too sweet), and drain well. Set aside to harden. Serve cold.

The bowties can be stored in an airtight container. Layers must be separated with parchment or wax paper.